I want to remind anyone living in the New York City area that I'll be doing a lecture and book signing at Little Lad's on Thursday, May 21, from 6-8 p.m. This healthy restaurant is located at 120 Broadway, on the concourse level. Phone: (212-227-5744)
Larry Flemming, owner of this vegan eatery, invited me to come to New York when we met at a dinner at his Maine restaurant in honor of T. Colin Campbell, Ph.D. and author of The China Study. Larry and the Little Lad's of Maine prepared the food for participants in a plant-based diet study organized by Dr. John Herzog and the University of New England Medical School. Little Lad's is preparing three meals a day for participants of this month-long study (still in progress and reports are good about the food and health benefits!). I hope to see you at Little Lad's in New York this week!
And now, to explain this Recipe Monday ... On Saturday, my husband Tom and I were driving through Boston and decided to stop at one of our favorite restaurants, Masao's (Vegan Macrobiotic) Kitchen in Waltham. I've blogged about the great meals at Masao's. I usually bring home extra meals. Masao's apple pie is so amazing. It's made without white sugar (apple juice is the sweetener) and oh, how sweet it is, with a small amount of rice syrup for the glaze. The crust is thin, flaky and melts in your mouth. My mother made wonderful apple pies, and I can truthfully say that Masao's is right up there with hers, but minus the white sugar and hydrogenated fat! My Dad would be amazed!
I don't have Masao's exact recipe (though I hear he's working on a cookbook!), but I do have one of my own that I'm betting is similar in its ingredients. So if you have a craving for a better-quality apple pie, this is the recipe for you!
Crust ingredients: 3 cups whole-wheat pastry flour (Masao used white pastry flour) ½-⅔ cup olive oil ½ teaspoon sea salt spring water
Preheat oven to 375 degrees. Mix flour and sea salt into a large bowl. Add oil and mix with pastry knife through the flour until it resembles breadcrumbs.
Add enough flour to form a dough. Handle dough as little as possible to keep it light and flaky. Place dough in the freezer for about 5 minutes (or make the day before, wrap in waxed paper, put in refrigerator until needed, preferably the same or next day).
Roll out pastry and place in a lightly oiled pie dish. Bake 15 minutes. Remove and turn the oven heat down to 350 degrees.
Let the pie shell cool before adding apple filling.
Any leftover pastry can be rolled out and cut into shapes with a pastry cutter. Use to decorate the top of the pie.
Filling ingredients: 10 medium apples, washed, peeled and sliced 2-3 cups apple juice pinch sea salt 1 tablespoon rice syrup 2 tablespoons kuzu diluted in ½ cup cold spring water
Place apples, apple juice and sea salt in a pot. Bring to a boil on a medium flame. Simmer for about 10 minutes or until soft.
Remove apples from pot and place in pie shell. Add diluted kuzu and rice syrup to apple juice. Stir gently until thick. Pour over apples.
Arrange the pastry shapes over the apples. Bake at 350 degrees for 35 minutes.